Tempting kebabs, fragrant biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally celebrating its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it joins a worldwide network of cities metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its centuries-old culinary traditions and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently defined its soul: an profound devotion for food.
"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Nearly on many street corners, there are tiny kiosks and carts – lesser-known delights that are immensely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to learn the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.
The global recognition, it is anticipated, will encourage more people globally to learn these stories and experience the city to delight in the food wonders of Lucknow.
